Couscous salad with goat's cheese, avocado and sprouts
Lunch salad of couscous, avocado, goat cheese, radishes, parsley, lemon and sprouts.
Put the couscous in a large bowl and pour boiling water over it. Let stand for 10 minutes.
Meanwhile, cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
Cut half of the flesh into slices in width.
Spoon the other half of the avocado with the goat's cheese into the bowl of the food processor and mix into a puree.
Cut the radishes into equal parts.
Remove the leaves of 4 sprigs of parsley (per 2 persons) and cut the rest fine.
Halve the lemon, grate the yellow skin and press out half of the fruit. Cut the other half into two parts.
Stir in the couscous with a fork and mix with the (olive) oil, sesame oil, finely chopped parsley, 1 tbsp lemon juice (per 2 persons), salt and pepper.
Divide the couscous over a flat dish and divide the sprouts, avocado slices, radishes and parsley leaves in rows.
Spray the avocado goat cheese mixture into nice tufts over the couscous.
Sprinkle with the lemon zest. Drizzle with the rest of the olive oil and garnish with the lemon wedges.
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